Sunday, August 9, 2009

Nana Parra's Salsa from Any Bozzo Can Cook by Sakabozzo $18.95

5 to 6 medium tomatoes
5 Anaheim chilies
2 cloves garlic
1 to 2 jalapeno chilies
2 tablespoons chopped cilantro
2 green onions, finely chopped green part too
Juice of 1/2 lemon
Salt to taste
Wash Anaheim Chiles, dry and prick witha fork. Place them in the oven and broil on both sides until charred. Wash tomatoes, drop into a pot of boiling water for about 1 minute. Remove and place in cold water to cool. This will allow them to be peeled easily. Remove Anaheim chilies from the oven and wrap in wet towel for 10 minutes. Chop cilantro, onions, jalapeno, and pressed garlic and set aside. Place peeled tomatoes in blender on chop mode for just a few seconds, Place tomatoes in a bowl. Clean cooled chilies by cutting in half, removing the seeds, and shredding with your fingers. Add to tomatoes, then add cilantro, onions, jalapenon, and garlic. HINT Canned stewed tomatoes as well as Ortega chiles in the can can also be used

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